Parmesan Pudding With Pea Sauce Food

PARMESAN PEAS

Steps:

• Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes.
• Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot.

PARMESAN PEAS

Steps:

• In a large saute pan, add the oil and shallots over medium heat and cook shallots until they are transparent and tender, about 5 minutes. Add the peas and warm through. Next add the heavy cream and Parmesan and continue to cook until all of the cheese has been incorporated. Adjust seasoning just before serving and, if you like, sprinkle with chopped fresh mint.

PARMESAN PUDDING WITH PEA PUREE

Steps:

• Preheat oven 250 degrees. Butter each section of a mini meatloaf or mini bread pan and line it with parchment paper.
• Melt the butter in a saucepan and whisk in the flour. Continue whisking and add the milk. Take it off the heat and slowly add the heavy cream, egg and egg yolks. Add the parmesan cheese and season with salt and pepper.
• Pour into the prepared pan and place the pan in a larger pan with enough water in it to come half way up the sides. Cover with foil and bake for 2 hours. Sticking a knife in the center should come out clean.
• Let cool and cover and refriderate overnight. To make the pea puree take the peas, chicken broth, cream and salt and pepper in a food processor. Add the puree to a saucepan and warm it up for about 1 to 2 minutes.
• Take the pudding out of the refrigerator and unmold unto a baking sheet. Place it in a 350 degree oven to heat it up about 3 minutes.
• Serve over the pea puree

PASTA WITH MORELS, PEAS AND PARMESAN

Steps:

• Bring to a boil 2 pots of water, one small and one large, and salt both. Cook the peas for 1 minute in the small pot; drain and cool quickly by submerging in ice water.
• Meanwhile, melt half the butter in a skillet. Cut the morels into 4 pieces each, the long way, and brown them lightly in the butter, seasoning them with salt and pepper.
• Cook the pasta until it is nearly done. Just before draining, toss the peas and remaining butter with the morels and turn the heat to medium. Drain the pasta, reserving a little of the cooking water. Toss the pasta with the morels and peas, adding a little water if necessary to make the mixture saucy. Toss with the Parmesan and lots of black pepper and serve immediately.

CREAMY PASTA WITH PEAS

Steps:

• For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
• Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
• Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
• For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.